It all looks worthy of a try.I like some hot peppers,I think seranno is my limit for heat,but I would have to have it as a sauce as you have shown several tasty looking/sounding varieties.Again looks great,enjoy.
I grew serrano this year and let almost all of them turn red. They get sweeter when ripe. I can never seem to get my Jalapenos to turn ripe and most of the time they have been very bland. This year i grew Early japalepnos which were hot but production sucked. My serrano plants were loaded with peppers. Next year i will try Cracked Jalapenos from pepperlover.com. They are supposed to ripen easier and have some good heat.
The real winner this year are my lemon drop peppers. Just a tad hotter than a hot serrano and very good eating fresh. The 2 plants are producing crazy amounts of peppers. The large red ones are cowhorns and the large green one is a Anaheim. I got a ripe red Anaheim too. These Cowhorns are like a milder cayenne in flavor.
Last Edit: Sept 8, 2016 16:08:57 GMT -5 by GMB54-120
Post by dannoboone on Sept 8, 2016 18:02:30 GMT -5
I'm stuck with a spouse who cannot go very hot at all. "Medium" hot salso is almost above her limit! For the past two years, I've planted "Fooled Ya" jalapenos for her. They look and taste identical to regular jalapenos without any "heat" at all. She didn't appreciate it much when I slipped a couple giant jalapenos into our salsa!
Otherwise, I'd love to be growing the peppers that you guys are growing.
There are a couple habaneros with no heat or almost no heat. Aji Dulce (3+ types) and NuMex Suave (2-3) types. The Suave look/taste like a hab but usually have no heat at all. Only 1 or 2 of the Dulces looks alot like a hab. They are all part of the Chinense family of peppers.
There are quite a few jalapenos that are either mild or have very little heat. Just water them a little too much. They turn out milder. Let the plant wilt a tiny bit before watering and they are often hotter. I did that to my orange habanero and the peppers are twice as hot as the orange habs ive bought.
If you like hot jalapenos, try Billy Biker's or Mucho Nacho. Early Jalapenos get pretty zippy too. Mine were really hot for a jalapeno.
If its too hot ,sautee them ...I have a customer that grows the ghost pepper and the upper scoffield unit peppers...I asked him what the heck are you going to do with them as only a sliver is needed to spice up a 5gallon pot of chili...He told me sauteeing them breaks down the heat where you can enjoy the pepper taste....I have done it with just ground peppercorn on a steak....Completely cover the steak with ground pepper and sear until you think its burnt, then leave it on another minute....Poor mans blackening in a iron skillet in butter.Comes out great...A less than an inch steak works better if you like it medium rare or rarer....
Post by GMB54-120 on Sept 10, 2016 11:42:48 GMT -5
My orange habs are not even close to a Ghost but if you took just one and sauteed it with 2lbs of ground beef you will have some very spicy ground beef. Edible but you will know for sure its spicy. I put one in a large pot of mild curry. It sure was not mild anymore.
The orange hab and carrot hot sauce i have fermenting has around 10 habs in it. I gave it a sniff the other day. Its almost 30 days old now. Let just say i dont look forward to the blending and cooking stage of turning it into sauce. The fumes are gunna be brutal and i will probably need cook it down outside.
About 30 years ago,back in my drinking days,which I don't miss,I and a friend shared a jar of habaneros I ate 10 of them.I have never touched one since.I have never had a stomach ache that bad in my life.More power to those who enjoy that much heat.Guess I'm just getting wimpy.
Post by GMB54-120 on Sept 10, 2016 21:41:03 GMT -5
If you look at some of the common habanero hot sauces on the market they actually only have a small percentage of habanero. The one i tried from Walmart that is from Mexico is only rated at about 5.5k Scoville. Tabasco offers a sauce hotter than that. Some jalapenos are hotter than that.
The one i have fermenting will probably be 10+ times as hot. I sure wont be eating it unless its thinned heavily with something else. I only grew them this year because i got 4 plants for about $2. One has already produced about a pound of orange habs and has about 12 on it now that are ripe. My 4 serrano plants barely made more but they have been great peppers.
Today i got about a pound total but 20 of those peppers were lemon drops. Cant ever find them in stores and they are fine eating if you like peppers. They take forever to turn yellow though. They had green pods all over them for more than 2 months. Soon as you see a spot of yellow though they turn within 2 days. I like to get a sweet onion salsa and add lemon drops without any seeds. Let the salsa and peppers set for a day or two before eating.
Post by 12ptdroptine on Sept 12, 2016 20:17:59 GMT -5
I have stumbled on to something with my home grown peppers( I think) everybody at work says my peppers are the best and hottest they have ever eaten. I grow my garden in 5gallon buckets.....yes it works wonderful. And I have perfected it over the years. I grow Ghost , jalapeño , habenaro, Caribbean and sweet banana peppers among an array of other things. I put all my peppers very close together. I believe they cross pollinate. The Puerto Rican people at my work and the Hispanics and also the oriental ppl . Love them and are quite wary of them. Myself.... I don't even touch them with bare hands. My wife will use some jape lento and habenaro in her salsa but that's it. The lingering of the habenaro and Caribbean blend with the heat of the ghost. And the heat of the ghost blends with the others....possible? Seems to be happening. drop
Post by GMB54-120 on Sept 12, 2016 21:45:55 GMT -5
I use Tidy Cat scoopable litter buckets and some pots. I also have a small spot that can easily handle 4-6 plants in the ground with room to spare. All of mine turned out hot this year. My serranos are about average. My orange habs are twice as hot as the ones i bought for some odd reason. Absolute scorchers for an orange. They came from BloomIQ.
I grew NuMex BigJim and Lombardo pepperoncinis. Those are mild and turned out mild. Both are right next to some jalapenos and my largest Lemon Drop. I also grew a Bonnie plants Cowhorm that is just fantastic. Huge red peppers with a pretty good amount of heat. The flavor is very much like cayenne. I made a small batch of hot sauce the other day with them and just a couple Super Chiles thrown in for a little more zip.
Mine starts at my garden and the checkout line at Costco.
Those salmon burgers are about $13/3lbs for Trident Foods brand at Costco. Its a mix of wild caught Pink and Atlantic salmon. Sodium is a tad high but not horrible. Around 350mg each but they are nice sized. I normally make the patties from scratch using steamed fillets/steaks. I prefer to pressure cook steaks with bones. Then the bones get so soft you can eat them too. Mom always left the bones in canned salmon when she made salmon patties and i got addicted to the crunch and flavor of the bones.
The mayo is a mix of a mild Lemon drop pepper powder, chopped pickled bhurr gherkins, lime juice, mayo and a fresh lemon drop added just before serving. Mix the fresh pepper in last so the mayo does not get as spicy. Another tasty version is with 1000 Island dressing. Add a few fresh peppers to the dressing the day before. Remove seeds to cut back on the heat. Coarse chop the pepper so every now and then you get a little "zing" from the pepper but the dressing stays fairly mild and sweet.
Last Edit: Oct 3, 2016 9:58:06 GMT -5 by GMB54-120